In a Pinch Ingredient Substitution

In a Pinch Ingredient Substitution Guide E-131 Reviewed by Cassandra Vanderpool1 Have you ever been in the middle of preparing a recipe and discovered you were out of an important ingredient? If so, you had to decide on a solution to the problem— make a suitable substitute for that ingredient from supplies available in your pantry, or make a trip to the grocery store. The jaunt to the store en- sures that you get the ingredient specified in the recipe, but it can also take valuable time and energy you might not have. (© Evgeny Karandaev | Dreamstime.com) Ingredient substitution— or using similar ingredients that perform the little, if any, change will be noticed in the same function in a food—is the easiest al- finished product. ternative. The key to success with ingredient Another type of substitution involves us- substitution is being able to put your finger ing an ingredient with properties similar to on the information when you need it. The the ingredient called for in the recipe. An following information is designed to help example would be substituting plain yogurt you do just that. for sour cream in a salad dressing. Many substitutions are simply another Each ingredient in a recipe has a specific form of the needed ingredient. For example, function. Therefore, this kind of substitution 1/8 teaspoon of garlic powder can be sub- can result in a product with different qual- stituted for one small garlic clove. These ity characteristics. This means that flavor, simple substitutions are called equivalents color, or texture of the product may change because the ingredients are similar. When because of an ingredient substitution. equivalent ingredients are substituted, very 1Extension Diabetes Coordinator, Department of Extension Family and Consumer Sciences, New Mexico State University. To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at aces.nmsu.edu Ingredient Substitution Chart Ingredient Substitution Chart Ingredient Amount Substitutes Ingredient Amount Substitutes Allspice 1 tsp • 1⁄2 tsp cinnamon and 1⁄2 tsp ground Cocoa 1⁄4 cup • 1 oz (or 1 square) chocolate; for every cloves 4 Tbsp fat called for in recipe, decrease by 1⁄2 Tbsp Apple pie spice 1 tsp • 1⁄2 tsp cinnamon, 1⁄4 tsp nutmeg, and 1⁄8 tsp cardamom Coconut 1 Tbsp • 1 1⁄2 Tbsp fresh coconut, grated grated, dry Arrowroot starch 1 1⁄2 tsp • 1 Tbsp flour • 1 1⁄2 tsp cornstarch Coconut cream 1 cup • 1 cup whipping cream Baking powder 1 tsp • 1⁄3 tsp baking soda and 1⁄2 tsp cream Coconut milk 1 cup • 1 cup whole or 2% milk of tartar Corn syrup 1 cup • 1 cup sugar and 1⁄4 cup liquid (use • 1⁄4 tsp baking soda and 1⁄2 cup sour whatever liquid is called for in the milk or buttermilk (decrease liquid recipe) called for in recipe by 1⁄2 cup) • 1 cup honey • 1⁄4 tsp baking soda and 1⁄2 Tbsp Cornstarch 1 Tbsp • 2 Tbsp all-purpose flour vinegar or lemon juice used with sweet (for thickening) milk to make 1⁄2 cup (decrease liquid • 2 Tbsp granular tapioca called for in recipe by 1⁄2 cup) Cracker crumbs 3⁄4 cup • 1 cup dry bread crumbs Bay leaf 1 whole • 1⁄4 tsp crushed Cream, half-and- 1 cup • 7⁄8 cup milk and 1⁄2 Tbsp butter or half margarine Beau monde 1 tsp • 1 tsp seasoning or seasoned salt • 1 cup evaporated milk, undiluted seasoning • 1⁄2 tsp table salt • 1⁄2 tsp Mei Yen seasoning Cream, heavy 1 cup • 3⁄4 cup milk and 1⁄3 cup butter or (36–40% fat) margarine (for use in cooking and Broth 1 cup • 1 bouillon cube (beef or chicken) baking) dissolved in 1 cup boiling water Cream, light 1 cup • 3⁄4 cup milk and 3 Tbsp butter or • 1 envelope powdered broth base (18–20% fat) margarine (for use in cooking and dissolved in 1 cup boiling water baking) • 1 tsp powdered broth base dissolved • 1 cup evaporated milk, undiluted in 1 cup boiling water Cream, whipped • Chill a 13-oz can of evaporated milk Butter 1 cup • 7⁄8–1 cup hydrogenated fat and for 12 hours. Add 1 tsp lemon juice. 1⁄2 tsp salt Whip until stiff. • 7⁄8 cup lard plus 1⁄2 tsp salt Dill plant, fresh 3 heads • 1 Tbsp dill seed or dried • 1 cup margarine Egg 1 whole • 3 Tbsp and 1 tsp thawed frozen egg Catsup 1 cup • 1 cup tomato sauce (3 Tbsp) • 2 1⁄2 Tbsp sifted, dry whole egg • 1⁄2 cup sugar and 2 Tbsp vinegar (for powder and 2 1⁄2 Tbsp lukewarm water use in cooking) • 2 yolks and 1 Tbsp water Chicken stock 1 1⁄2 tsp • 1 cube instant chicken bouillon base (in cookies) • 2 yolks (in custards, cream fillings, Chicken stock 1 Tbsp • 1 cup canned or homemade chicken and similar mixtures) dissolved broth or chicken stock. in 1 cup Egg white 1 white • 2 Tbsp thawed frozen egg white water and (2 Tbsp) • 2 tsp sifted, dry egg white powder and the second 2 Tbsp lukewarm water part Egg yolk 1 yolk • 2 Tbsp sifted, dry egg yolk powder Chili sauce 1 cup • 1 cup tomato sauce, 1⁄4 cup and 2 tsp water brown sugar, 2 Tbsp vinegar, 1⁄4 tsp (1 1⁄2 cinnamon, dash of ground cloves, and Tbsp) • 1 1⁄3 Tbsp thawed frozen egg yolk dash of allspice Flour, all-purpose 1 Tbsp • 1 1⁄2 tsp cornstarch, arrowroot starch, (for thickening) potato starch, or rice starch Chives 2 tsp • 2 tsp green onion tops, finely chopped • 1 Tbsp granular tapioca Chocolate chips 1 oz • 1 oz sweet or semisweet cooking • 1 Tbsp waxy rice flour chocolate • 1 Tbsp waxy corn flour Chocolate, 1 2⁄3 oz • 1 oz unsweetened chocolate and • 2 Tbsp browned flour semisweet 4 tsp sugar • 1 1⁄2 Tbsp whole wheat flour Chocolate, 6-oz • 2 squares unsweetened chocolate, • 1⁄2 Tbsp whole wheat flour and semisweet chips, package 2 Tbsp shortening, and 1⁄2 cup sugar 1⁄2 Tbsp all-purpose flour melted Chocolate, 1 oz or • 3 Tbsp cocoa and 1 Tbsp fat unsweetened 1 square Guide E-131 • Page 2 Ingredient Substitution Chart Ingredient Substitution Chart Ingredient Amount Substitutes Ingredient Amount Substitutes Flour, all-purpose 1 cup • 1 cup and 2 Tbsp cake flour Mei Yen 1 tsp • 1 tsp Beau Monde seasoning Note: Specialty sifted • 1 cup minus 2 Tbsp unsifted all- seasoning • 1⁄2 tsp table salt flours added to purpose flour Milk, buttermilk 1 cup • 1 cup plain yogurt yeast bread recipes • 1 1⁄2 cup bread crumbs will result in a • 1 cup minus 1 Tbsp milk and 1 Tbsp reduced volume • 1 cup rolled oats lemon juice or vinegar (allow to stand and a heavier • 1⁄3 cup cornmeal or soybean flour and 5–10 minutes) product. 2⁄3 cup all-purpose flour • 1 cup milk and 1 3⁄4 tsp cream of • 1⁄2 cup cornmeal, bran, or rice, rye, tartar or whole wheat flour and 1⁄2 cup all- Milk, evaporated 1⁄2 cup, • 1 cup liquid whole milk purpose flour (whole or skim) plus 1⁄2 • 3⁄4 cup whole wheat flour or bran cup water flour and 1/4 cup all-purpose flour Milk, skim 1 cup • 4–5 Tbsp non-fat dry milk powder • 1 cup rye or rice flour and enough water to make one cup, or • 1⁄4 cup soybean flour and 3⁄4 cup follow manufacturer’s directions all-purpose flour Milk, skim 1/4 cup • 4 tsp non-fat dry milk powder plus Flour, cake 1 cup • 1 cup minus 2 Tbsp sifted all-purpose enough water to make 1⁄4 cup, or sifted flour follow manufacturer’s directions Flour, self-rising 1 cup • 1 cup minus 2 tsp all-purpose flour • 2 Tbsp evaporated skim milk and and 1 1⁄2 tsp baking powder and 2 Tbsp water 1⁄2 tsp salt Milk, sweetened 1 can • Heat the following ingredients until Flour, whole • substitute whole wheat flour for (about sugar and butter are dissolved: 1⁄3 cup wheat 1⁄4–1⁄2 of white flour called for in 1 1⁄3 cup) plus 2 Tbsp evaporated milk, 1 cup recipe 1 cup sugar, 3 Tbsp butter or margarine • Heat the following ingredients until Garlic 1 clove, • 1⁄8 tsp garlic powder sugar and butter are dissolved: 1⁄3 cup small evaporated milk, 3⁄4 cup sugar, Gelatin 3-oz • 1 Tbsp plain gelatin and 2 cups 2 Tbsp butter or margarine package flavored fruit juice • Add 1 cup plus 2 Tbsp dry milk to Ginger, powdered 1⁄8 tsp • 1 Tbsp candied ginger rinsed in water 1⁄2 cup warm water. Mix well. Add to remove sugar, and finely cut 3⁄4 cup sugar and stir until smooth. • 1 Tbsp raw ginger Herbs, fresh and 1 Tbsp • 1 tsp dried herbs Milk, whole 1 cup • 1 cup reconstituted non-fat dry milk finely cut and 2 tsp butter or margarine Honey 1 cup • 1 1⁄4 cups sugar and 1⁄4 cup liquid • 3⁄4 cup evaporated milk and 3⁄4 cup (use liquid called for in recipe) water Horseradish 1 Tbsp, • 2 Tbsp bottled • 4 Tbsp whole dry milk and 1 cup fresh water, or follow manufacturer’s directions Lemon 1 tsp juice • 1⁄2 tsp vinegar • 1 cup fruit juice or 1 cup potato water Lemon 1 medium • 2–3 Tbsp juice and 1–2 tsp rind (for use in baking) Lemon peel, 1 tsp • 1–2 tsp grated fresh lemon peel • 1⁄4 cup non-fat dry milk and 2 tsp butter or margarine and 7⁄8 cup water dried • grated peel of 1 medium lemon • 1⁄2 tsp lemon extract Mushrooms 1 pound, • 3 oz dried mushrooms fresh • 1 10-oz can (8 oz drained weight) Macaroni (4 cups 2 cups, • 2 cups spaghetti, uncooked cooked) uncooked • 4 cups noodles, uncooked Mushrooms, 1 Tbsp • 3 Tbsp whole, dried mushrooms powdered • 4 oz fresh Maple sugar 1⁄2 cup • 1 cup maple syrup • 2 oz canned Maple sugar 1 Tbsp • 1 Tbsp white, granulated sugar Mustard, dry 1 tsp • 1 Tbsp prepared mustard Marshmallows, 1 cup • 10 large marshmallows Onion, fresh 1 small • Rehydrate 1 Tbsp instant minced miniature onion Mayonnaise (for 1 cup • 1⁄2 cup yogurt and 1⁄2 mayonnaise Onion, instant 1 Tbsp • 2 Tbsp fresh onion, chopped use in salads and • 1 cup sour cream minced salad dressings) • 1 cup cottage cheese puréed in a Onion powder 1 Tbsp • 1 medium onion, chopped blender • 4 Tbsp fresh chopped onion Orange 1 medium • 6–8 Tbsp juice Guide E-131 • Page

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